|
|
Post by cannyfradock on Feb 7, 2012 16:04:39 GMT
|
|
|
|
Post by h12rpo on Aug 23, 2012 8:01:37 GMT
The linky no worky ! however i have booked myself on one of Geraints courses for the end of Oct and will report back
|
|
|
|
Post by cannyfradock on Aug 23, 2012 18:52:29 GMT
h12rpo Your right!!!....the second link which meant to direct people to his courses page doesn't work.......although the first link does work. Here's another attempt for a direct link to the courses page on his site... www.geraintbakesbread.com/coursessourdough.htm We haven't...yet had any feedback from forum members on his courses, so please let us know how you get on. Working alongside Geraint at the Bethesda bakers bash....opened my eyes to his skills with dough.....and sourdough in particular. Terry |
|
|
|
Post by salilah on Sept 12, 2012 17:13:52 GMT
Not attended one of Geraint's courses, but have baked with him (up in Northumberland with Andy from Bread and Roses) and he's a very knowledgeable, friendly and encouraging chap - so I'd definitely recommend!
|
|
|
|
Post by h12rpo on Oct 27, 2012 19:15:54 GMT
Just arrived back home from Geraints course on sourdough ..........i can definately recommend signing up....
The course is in his house and he's a mine of information for anyone interested in sourdough or breadmaking generally. We started the day by using his wheat starter to make the big loaf. We used some oak smoked flour in one mix which i cant wait to try tomorrow morning!
Whilst they were prooving, we made the dough that we'd use for our lunchtime pizzas
We moved on to rye breads using a rye starter - i made a fig and fennel rye loaf and a borodinsky (corriander), but he has more you can choose from
Then we made rye crackers .........like ryevita and then some rye muffins with banana and walnut ........nom nom
Finally we made some flatbreads........... .chapatti stylee with the last of the wheat starter before bunging the original loaves from the morning into the oven.
Of course throughout the day Geraint romps you through shaping, kneading, stretching, folding, prooving, rising and loads of other stuff. He also gives you a comprehensive handout, some scrapers, an excel spreadsheet for calculation starter weight, hydration etc
All in all bloody fantastic day with a very enthusiastic master baker!
I'll upload some pics tomorrow
|
|
|
|
Post by rivergirl on Oct 27, 2012 22:44:25 GMT
H sounds like you had a brilliant day !! very interested in the borodinsky and the rye crackers !!!!
|
|
|
|
Post by cannyfradock on Oct 28, 2012 12:53:52 GMT
Great feedback on a great guy. I'll have to check out his available dates....I'd love to enroll in one of his courses.
Terry
|
|
|
|
Post by h12rpo on Oct 28, 2012 18:22:38 GMT
sourdough loaves: the round one is made with an addition of some oak smoked spelt flour  |
|
|
|
Post by h12rpo on Oct 28, 2012 18:24:12 GMT
The rye crackers:  |
|
|
|
Post by h12rpo on Oct 28, 2012 18:26:02 GMT
The two rye loaves havent tried them yet - According to Geraint they shouldnt be eaten until a day or two after baking  |
|
|
|
Post by h12rpo on Oct 28, 2012 18:29:44 GMT
The rye muffins and one of the "puffed up" flatbreadbreads which goes very crispy and can have a smallish hole made in it, be filled with salad and then turned upside down for your guests to "explode" as a starter........... sourdough pinata I called it!  |
|
|
|
Post by rivergirl on Oct 28, 2012 18:45:15 GMT
Love the pictures ! Thanks for sharing them! Am wondering wether to get a course for my sisters birthday.
|
|
